Stuffed zucchini with tuna

Name: stuffed zucchini with tuna
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2 zucchini; 320 g tuna pieces in olive oil; 1 sliced onions; 45 g pesto rosso; 50 g herb breadcrumbs; 1 medium sized egg; 300 g risotto rice; 225 g fine frozen garden peas

Rice with zucchini stuffed with tuna, onion and pesto.

Ingredients

Directions

Preheat the oven to 200 ° C.
Halve the zucchini lengthways and remove the core with seeds with a spoon. Drain the oil from the tuna and catch it.
Clean the tuna with a fork. Chop the onion. Mix with the pesto, onion, the breadcrumbs and egg.
Fill the courgettes with the tuna mixture, press firmly. Brush the top of the courgettes with a brush with the tuna oil.
Grease a baking tray, place the zucchini on it. Cover the courgettes with aluminum foil and slide the plate in the middle of the oven.
Fry the courgettes for about 25 minutes until done, after 15 minutes remove the aluminum foil.
In the meantime, prepare the risotto according to the instructions on the packaging.
Heat the garden peas according to the instructions on the packaging, drain and scoop through the risotto. Season with salt and pepper.
Serve the stuffed courgettes with the risotto.